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Raspberry Cream Cheese Brownies

A decadent fudge like brownie swirled with cheesecake and raspberry puree that is just the right level of indulgence!

Ingredients

Scale

For the Puree:

One 12oz bag of frozen raspberries

1/4 cup sugar

2 Tablespoons water

For the Cheesecake Layer:

One 8oz package of cream cheese at room temperature

1/4 cup sugar

1 egg

1/4 cup sour cream

For the Brownie Layer:

1 cup brown sugar

1 cup sugar

1 cup flour

1 cup unsweetened cocoa powder

1 teaspoon kosher salt

1 cup butter, melted

4 eggs

Instructions

Preheat oven to 325 and line a 9×13 metal baking pan with parchment paper.

In a saucepan combine frozen raspberries, sugar, and water.  Heat to boiling and allow to simmer at a low boil for 3 minutes.  Remove from heat and press the berries through a fine sieve to remove the seeds.

Mix cream cheese, 1/4 cup sugar, 1 egg, and 1/4 cup sour cream in a small bowl and set aside.

In a large bowl, mix brown sugar, sugar, flour, cocoa powder and kosher salt.  Stir in melted butter and 4 eggs.

Spread the brownie batter into the pan.  Drop dollops of the cheesecake batter over the top of the brownie batter then drizzle with raspberry puree.  Using a table knife or skewer, swirl the cream cheese and raspberry gently through the brownie batter to create a marbled effect.

Bake the pan of brownies for 25-30 minutes.  My batch took 28 minutes to set without over baking.  Let brownies cool, then chill completely before slicing.

Notes

Reserve 1/4 cup of the raspberry puree for another use.

Use full fat cream cheese.

Brownies will keep in the refrigerator for 5 days.

Keywords: brownie, cream cheese, raspberry, fudge, chocolate, bars